Upside-down caramel-apple muffins

This is a tasty way to use those apples that have been sitting, ignored, in your fruit bowl for a while. Or are apples only ignored in my fruit bowl?

Anyhoo. These moist muffins are slightly sweet and spiced with cinnamon, which perfectly complements the caramelized apples baked … on top? On the bottom? You know what I mean.

The recipe says you can add walnuts to the muffins, but I left them out. Unlike with those pumpkin cinnamon rolls, which I thought really needed a sprinkle of pecans, I didn’t miss the walnuts on these muffins one bit. If you’re way into walnuts, though, you might want to add them. It’s up to you.

In a large skillet over medium-high heat, stir together the apples, ½ cup brown sugar, 8 tablespoons butter and a pinch of salt. Cook, stirring occasionally, until the apples are tender, about 15 minutes. Cover the bottom of each muffin cup with apple slices and top with walnuts, if using.

To make the muffins, in a large bowl, whisk together flour, ¾ cup brown sugar, baking powder, cinnamon and ¼ teaspoon salt.

In a separate bowl, whisk together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet ingredients into the dry and fold together until smooth. Spoon the batter on top of the apples. Bake until the muffins are slightly puffed, about 20 to 22 minutes.

Allow the muffins to cool partly in the pan; turn onto a platter and serve warm or at room temperature.

Authors

Join Larissa and Chrissy as they cook their way through the holidays. Professional chefs they are not, but hopefully that just means the recipes they share are easily recreated in your own kitchen. The theme of the blog and types of recipes will change with the time of year. Seasons eatings to you all!

Cookie gallery

'Tis the season to bake cookies! Check out some of our favorite recipes for everything from macaroons to snickerdoodles to snowcaps. Click here »